Brown Butter Almond Croissants
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Making these brown butter almond croissants has become my favorite weekend treat because they're surprisingly quick to prepare. The nuttiness of brown butter paired with sliced almonds creates a flavor that feels fancy but honestly comes together in under an hour from start to finish. I love using almond milk since it adds a subtle richness while keeping things lighter than traditional recipes. Almonds themselves are packed with vitamin E and healthy fats, so you're treating yourself while nourishing your body. Whether you're baking for family or just craving something special, these croissants deliver restaurant quality results without the fuss.
Ella x
Ingredients
- 500all-purpose flour
- 200 ggranulated sugar
- 10 ginstant yeast
- 150 mlbrown butter(Brown butter is made by heating butter until it turns golden brown.)
- 2eggs
- 150 mlalmond milk(Use almond milk instead of regular milk for a non-dairy option.)
- 100 gunsalted butter, softened
- 1salt
- 100 gsliced almonds(Chopped almonds work too, but sliced almonds add a nice crunch.)
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400ºfF) and line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent the croissants from sticking to the baking sheet.
- 2
In a small saucepan, melt the brown butter over medium heat until it turns golden brown.
Tip: Stir occasionally to prevent burning.
- 3
Remove the brown butter from the heat and stir in the granulated sugar until dissolved.
Tip: This step helps create a rich, caramel-like flavor in the croissants.
- 4
In a large mixing bowl, whisk together the flour, instant yeast, and salt.
Tip: Use a whisk to combine the dry ingredients evenly.
- 5
Add the eggs one at a time, whisking until well combined after each addition.
Tip: Make sure to whisk until the eggs are fully incorporated into the dough.
- 6
Gradually pour in the almond milk, whisking until the dough comes together in a shaggy mass.
Tip: Don't overmix the dough at this stage, as it can become tough.
- 7
Add the softened butter and mix until the dough is smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment or mix by hand until the dough is well combined.
- 8
Roll out the dough to a thickness of about 3mm (1/8 inch) and cut into long, thin triangles.
Tip: Use a pastry cutter or a sharp knife to cut the dough into triangles.
- 9
Place a slice of almond on each triangle, leaving a 1cm (1/2 inch) border at the top.
Tip: This step adds a nice crunch and flavor to the croissants.
- 10
Fold the dough over the almond and press the edges to seal.
Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.
- 11
Place the croissants on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each one.
Tip: This step helps the croissants bake evenly and prevents them from sticking together.
- 12
Brush the tops of the croissants with a little bit of water and sprinkle with confectioners' sugar.
Tip: This step adds a nice sweetness and texture to the croissants.
- 13
Bake the croissants for 15-20 minutes, or until they are golden brown.
Tip: Keep an eye on the croissants during the last 5 minutes of baking, as they can go from golden to burnt quickly.
- 14
Remove the croissants from the oven and let them cool on a wire rack for 5-10 minutes.
Tip: This step helps the croissants cool down and sets their shape.
- 15
Serve the croissants warm, dust with confectioners' sugar if desired.
Tip: These croissants are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
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